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Roasted Cherry Tomato Soup

Creamy, healthy and easy, this homemade roasted cherry tomato soup is fantastic all year long! The roasting deepens the flavour and creates a deeply nourishing and satisfying soup.

 

Ingredients

Ingredients
Servings:
kg
Cherry Tomatoes
Garlic Clove
tbsp
Basil Pesto
Burrata Cheese
Salt & Pepper to taste
Sprigs of Fresh Rosemary
Black Pepper
Olive Oil
Calories
per serving
195
Carbs
10
Protein
9
Fat
13

Instructions

Preparing In The Kitchen
  1. Preheat the oven on 160 °C and prepare a baking tray.
  2. Wash cherry tomatoes and peel garlic cloves. Place all on the baking tray, drizzle over some olive oil and sprinkle with salt and pepper. Add rosemary springs between the cherry tomatoes.
  3. Put the tray in the oven and bake for 20-30 minutes (until tomatoes opened and spread the juice).
  4. Once the tomatoes and the garlic are done, place them in the food processor and blend until smooth.
  5. Divide burrata in pieces with your hands.
  6. Pour the soup into bowls, place burrata piece in the middle, drizzle over basil pesto and sprinkle with fresh pepper.

Preparing In The Kitchen
  1. Preheat the oven on 160 °C and prepare a baking tray.
  2. Wash cherry tomatoes and peel garlic cloves. Place all on the baking tray, drizzle over some olive oil and sprinkle with salt and pepper. Add rosemary springs between the cherry tomatoes.
  3. Put the tray in the oven and bake for 20-30 minutes (until tomatoes opened and spread the juice).
  4. Once the tomatoes and the garlic are done, place them in the food processor and blend until smooth.
  5. Divide burrata in pieces with your hands.
  6. Pour the soup into bowls, place burrata piece in the middle, drizzle over basil pesto and sprinkle with fresh pepper.

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